Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu II: Kaplama Materyalleri ve Süt Ürünlerinde Uygulamalar

Yıl 2013, Cilt: 27 Sayı: 2, 105 - 114, 01.08.2013

Berna Altun Tülay Özcan

Öz

Anahtar Kelimeler

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Süt Ürünlerinde Probiyotik Bakterilerin Mikroenkapsülasyonu II: Kaplama Materyalleri ve Süt Ürünlerinde Uygulamalar

Öz

Probiyotik mikroorganizmaların insan vücuduna alınmasında süt ürünleri önemli yer tutmaktadır. Probiyotiklerin süt ürünleri içerisinde öngörülen terapötik etkiyi göstermesi büyük önem taşımasına karşın, bu bakteriler ortam koşulları (yüksek asitlik, safra tuzları, gıda taşıyıcılarının kimyasal bileşimi ve redoks potansiyeli) nedeni ile ürünün raf ömrü süresince canlılığını yitirmektedir. Bu nedenle, fermente ürünlerde bu bakterilerin sayısının arttırılmasına yönelik stratejilerden birisi mikroenkapsülasyon (ME) yöntemidir. ME, bir immobilizasyon (tutuklama) tekniğidir. Bu yönteme göre probiyotik hücreler polimer adı verilen matrikslerin içerisine hapsedilmektedir. Bu derlemede probiyotik bakterilerin mikroenkapsülasyonunda kullanılan kaplama materyalleri ve süt ürünlerinde uygulamaları hakkında bilgiler sunulmaktadır

Anahtar Kelimeler

Mikroenkapsülasyon, probiyotik, süt ürünleri

Kaynakça

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